Homemade Lasagna with Hidden Veggies

Ingredients

• 2 clove garlic
• 1 x yellow onion
• 400 g minced meat
• 1 x zucchini
• 400 g diced tomatoes
• 1 tbsp butter
• 1 tbsp plain white flour
• ½ dl cream
• 1 pinch ground nutmeg
• 80 g parmesan
• 9 x lasagna sheets
• 1 tbsp herbes de provence

Method

1. Note: We are using cauliflower soup that were made earlier this weekly menu. We are also making a double portion of meat sauce, because half of the meat sauce will be used in another recipe in this weekly menu.
2. Mince the garlic and cut the onion into cubes. Fry in a saucepan together with some olive oil og butter until the onion turn soft.
3. Add the minced meat and fry until almost cooked through.
4. Grate the zucchini and add to the saucepan. Fry for 5 minutes on high heat before adding Provence seasoning and canned tomatoes. Fill the can with water and add to the saucepan. Let simmer for at least 20 minutes.
5. Make a hidden veggie béchamel sauce out of leftover cauliflower soup by doing the following: Melt butter in a pot, whisk in flour and let simmer for 1 minute on low heat. Add 2.5 dl leftover cauliflower soup (per portion), cream and nutmeg, and let simmer for a couple minutes on low heat.
6. Grate the parmesan, add half of it to the béchamel sauce and save the rest for later.
7. Set aside half of the meat sauce for another recipe this weekly menu. Layer the meat sauce, a drizzle of the béchamel sauce and lasagna sheets in an ovenproof dish until there's no more lasagna sheets left. Finish of with the meat sauce and top with a generous amount of the béchamel sauce.
8. Bake the lasagna in the oven at 200 degrees celcius for 25-30 minutes. Add the rest of the parmesan for the last 5-10 minutes of the cooking time.